The extra virgin olive oil made in our mill it is an oil with exceptional characteristics, as it is obtained mechanically from plant to continuous cycle with the method called "two phase ". with this type of extraction it will maintain the natural properties of the oil because we do not add water during the cycle of extraction and therefore has no loss of all those substances important for our body, such as "polyphenols" in as water soluble and termoli. our company accurately selects all the olives that come in to the mill.from the flowering of the tree to the production, cio 'allows us to obtain oils for high quality' and nutritional value with an acidity maximum of 0,2%.

Essentially the type of olives are cerasuolo, nocellara and biancolilla, all strictly in an area very small ranging from palermo to trapani. all the olives are collected in the period from the 15 of october to the 15 of november and then pressed within eight hours that the olives have bin picked . the oil that has bin obtained is stored in special stainless steel silos, where decanted naturally for about 40 days before being bottled. in the bottling department every bottle before filling is carefully controlled and sterilized to give greater security for our consumers.

Our company mainly produces:

• extra virgin olive oil 100% nocellara;
• extra virgin olive oil 100% cerasuola;
• extra virgin olive oil 100% biancolilla;
• extra virgin olive oil nocellara, cerasuola and biancolilla;

Through this distinction of our oils monovarietal we can give our customers a choice and almost always manage to find the product best suited to the various market needs